INGREDIENTS
2 cups
Baby spinach, leaves
1
15-ounce can Chickpeas
1/2 cup
Cilantro, packed stems leaves and tender
1
Garlic clove, small
2
Green onions
1/4 cup
Lime juice
1/4 cup
Tahini
3/4 tsp
Kosher salt
1
Olive oil
1/4 tsp
Cumin
1/4 cup
Aquafaba (can liquid from the chickpeas), plus more as needed